OK so today was day 1. Used the freshest eggs the store had, Eggland's Best
Grade A extra large free range brown. I did the swirl, being careful to
consider the corealis affect. The eggs went in before that for 10 seconds.
Dropped it into the water carefully and I got a mess. Pushed it all
together with a spoon and it looked like hell. Made another one. Better
but now the other egg is cold. Dunked the two together to warm up. Served
on EMs with CB and HD. One egg yolk was firmer than the other.

Needs more work. Will try vinegar tomorrow.



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On Wed, 11 Mar 2015 15:13:12 -0700, "Paul M. Cook" >
wrote:

> OK so today was day 1. Used the freshest eggs the store had, Eggland's Best
> Grade A extra large free range brown. I did the swirl, being careful to
> consider the corealis affect. The eggs went in before that for 10 seconds.
> Dropped it into the water carefully and I got a mess. Pushed it all
> together with a spoon and it looked like hell. Made another one. Better
> but now the other egg is cold. Dunked the two together to warm up. Served
> on EMs with CB and HD. One egg yolk was firmer than the other.
>
> Needs more work. Will try vinegar tomorrow.
>
I'd try the coddling technique first. I've used vinegar and no
vinegar and there's no difference in the way the white holds together.
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> http://www.avast.com


--
A kitchen without a cook is just a room.

On Wed, 11 Mar 2015 16:38:45 -0700, sf > wrote:

>I've used vinegar and no
>vinegar and there's no difference in the way the white holds together.

Bullshit.

On Thu, 12 Mar 2015 10:57:31 +1100, Jeßus > wrote:

> On Wed, 11 Mar 2015 16:38:45 -0700, sf > wrote:
>
> >I've used vinegar and no
> >vinegar and there's no difference in the way the white holds together.
>
> Bullshit.

I've done it and you haven't so your response is bull shit.

--
A kitchen without a cook is just a room.

On 3/11/2015 6:37 PM, Bruce wrote:
> On Wed, 11 Mar 2015 15:13:12 -0700, "Paul M. Cook" >
> wrote:
>
>> Served on EMs with CB and HD.
>
> Are you saying you forgot the EVOO?
>
LOLOL!

Jill

On Wed, 11 Mar 2015 17:04:29 -0700, sf > wrote:

>On Thu, 12 Mar 2015 10:57:31 +1100, Jeßus > wrote:
>
>> On Wed, 11 Mar 2015 16:38:45 -0700, sf > wrote:
>>
>> >I've used vinegar and no
>> >vinegar and there's no difference in the way the white holds together.
>>
>> Bullshit.
>
>I've done it and you haven't so your response is bull shit.

I haven't tried it? WTF?

On Wednesday, March 11, 2015 at 3:13:18 PM UTC-7, Paul M. Cook wrote:
> OK so today was day 1. Used the freshest eggs the store had, Eggland's Best
> Grade A extra large free range brown. I did the swirl, being careful to
> consider the corealis affect. The eggs went in before that for 10 seconds.
> Dropped it into the water carefully and I got a mess.

Did you crack the egg into a dish, first? You have to slip the egg
gently into the whirlpool.

On 3/11/2015 6:57 PM, wrote:
> On Wed, 11 Mar 2015 16:38:45 -0700, sf > wrote:
>
>> I've used vinegar and no
>> vinegar and there's no difference in the way the white holds together.
>
> Bullshit.

There's definitely a difference with the finished result if vinegar is
used or not used when an egg is poached. IME, it's definitely best to
use some vinegar. YMMV.

Sky

On Wed, 11 Mar 2015 20:46:08 -0500, Sky >
wrote:

>On 3/11/2015 6:57 PM, wrote:
>> On Wed, 11 Mar 2015 16:38:45 -0700, sf > wrote:
>>
>>> I've used vinegar and no
>>> vinegar and there's no difference in the way the white holds together.
>>
>> Bullshit.
>
>There's definitely a difference with the finished result if vinegar is
>used or not used when an egg is poached. IME, it's definitely best to
>use some vinegar. YMMV.

Agreed. Not essential, but vinegar helps.

On Wednesday, March 11, 2015 at 4:38:45 PM UTC-7, sf wrote:
> On Wed, 11 Mar 2015 15:13:12 -0700, "Paul M. Cook" >
> wrote:
>
> > OK so today was day 1. Used the freshest eggs the store had, Eggland's Best
> > Grade A extra large free range brown. I did the swirl, being careful to
> > consider the corealis affect. The eggs went in before that for 10 seconds.
> > Dropped it into the water carefully and I got a mess. Pushed it all
> > together with a spoon and it looked like hell. Made another one. Better
> > but now the other egg is cold. Dunked the two together to warm up. Served
> > on EMs with CB and HD. One egg yolk was firmer than the other.
> >
> > Needs more work. Will try vinegar tomorrow.
> >
> I'd try the coddling technique first. I've used vinegar and no
> vinegar and there's no difference in the way the white holds together.


OK. At the restaurant we poached a huge amount of eggs for sunday brunch. We used a large pot of water WELL SALTED. Just at an almost boil, a very good simmer. Put the eggs in one at a time after cracked and into a small bowl. Removed them with a slotted spoon when the whites were just firm, and put them in a large bowl of ice water till service. At time of service they went into a pot of simmering water for a minute and then onto the eggs Benedict or whatever dish they were on.

They were always perfectly cooked, whites firm, yolk runny. They held their shape, no problems. We never used vinegar, only very well salted water.

"Bruce" > wrote in message
...
> On Wed, 11 Mar 2015 15:13:12 -0700, "Paul M. Cook" >
> wrote:
>
>>Served on EMs with CB and HD.
>
> Are you saying you forgot the EVOO?
>

EWW



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"ImStillMags" > wrote in message
...
On Wednesday, March 11, 2015 at 4:38:45 PM UTC-7, sf wrote:
> On Wed, 11 Mar 2015 15:13:12 -0700, "Paul M. Cook" >
> wrote:
>
> > OK so today was day 1. Used the freshest eggs the store had, Eggland's
> > Best
> > Grade A extra large free range brown. I did the swirl, being careful to
> > consider the corealis affect. The eggs went in before that for 10
> > seconds.
> > Dropped it into the water carefully and I got a mess. Pushed it all
> > together with a spoon and it looked like hell. Made another one.
> > Better
> > but now the other egg is cold. Dunked the two together to warm up.
> > Served
> > on EMs with CB and HD. One egg yolk was firmer than the other.
> >
> > Needs more work. Will try vinegar tomorrow.
> >
> I'd try the coddling technique first. I've used vinegar and no
> vinegar and there's no difference in the way the white holds together.


OK. At the restaurant we poached a huge amount of eggs for sunday brunch.
We used a large pot of water WELL SALTED. Just at an almost boil, a very
good simmer. Put the eggs in one at a time after cracked and into a small
bowl. Removed them with a slotted spoon when the whites were just firm, and
put them in a large bowl of ice water till service. At time of service
they went into a pot of simmering water for a minute and then onto the eggs
Benedict or whatever dish they were on.

They were always perfectly cooked, whites firm, yolk runny. They held their
shape, no problems. We never used vinegar, only very well salted water.


-----

hmmm ... this is an idea. I have a set of ramikens.




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> wrote in message
...
> On Wednesday, March 11, 2015 at 3:13:18 PM UTC-7, Paul M. Cook wrote:
>> OK so today was day 1. Used the freshest eggs the store had, Eggland's
>> Best
>> Grade A extra large free range brown. I did the swirl, being careful to
>> consider the corealis affect. The eggs went in before that for 10
>> seconds.
>> Dropped it into the water carefully and I got a mess.
>
> Did you crack the egg into a dish, first? You have to slip the egg
> gently into the whirlpool.

I eased it into the water as gently as I could. It hit the bottom of the
pan and the whites went everywhere like a cloud. Eggland eggs are
advertised as "better than eggs." Maybe it has to do with the eggs? Will
know tomorrow.



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On Wed, 11 Mar 2015 19:29:48 -0700, "Paul M. Cook" >
wrote:

>I eased it into the water as gently as I could. It hit the bottom of the
>pan and the whites went everywhere like a cloud. Eggland eggs are
>advertised as "better than eggs." Maybe it has to do with the eggs? Will
>know tomorrow.

The only time I've had that problem is with older eggs <shrug>.

"Jeßus" > wrote in message
...
> On Wed, 11 Mar 2015 19:29:48 -0700, "Paul M. Cook" >
> wrote:
>
>>I eased it into the water as gently as I could. It hit the bottom of the
>>pan and the whites went everywhere like a cloud. Eggland eggs are
>>advertised as "better than eggs." Maybe it has to do with the eggs? Will
>>know tomorrow.
>
> The only time I've had that problem is with older eggs <shrug>.

I dunno. I can't get farm fresh eggs anymore. Well I can but it's a long
drive. The Egglands have a nice thick shell and strong yoke which tells me
the chickens get good quality feed.



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On Wed, 11 Mar 2015 19:39:57 -0700, "Paul M. Cook" >
wrote:

>
>"Jeßus" > wrote in message
.. .
>> On Wed, 11 Mar 2015 19:29:48 -0700, "Paul M. Cook" >
>> wrote:
>>
>>>I eased it into the water as gently as I could. It hit the bottom of the
>>>pan and the whites went everywhere like a cloud. Eggland eggs are
>>>advertised as "better than eggs." Maybe it has to do with the eggs? Will
>>>know tomorrow.
>>
>> The only time I've had that problem is with older eggs <shrug>.
>
>I dunno. I can't get farm fresh eggs anymore. Well I can but it's a long
>drive. The Egglands have a nice thick shell and strong yoke which tells me
>the chickens get good quality feed.

Oh well, don't give up. You'll eventually find a way that works for
you, poached eggs are well worth it IMO... my favourite way to have
eggs.

"Bruce" > wrote in message
...
> On Wed, 11 Mar 2015 15:13:12 -0700, "Paul M. Cook" >
> wrote:
>
>>Served on EMs with CB and HD.
>
> Are you saying you forgot the EVOO?

.... and the red pepper flakes ...

--
http://www.helpforheroes.org.uk/shop/

On 3/11/15 10:21 PM, ImStillMags wrote:

> We never used vinegar, only very well salted water.

Dunno if you read the article I posted, but what matters is that the
poaching liquid be more acidic. Vinegar, lemon juice, and wine all
accomplish that goal.

-- Larry

On 2015-03-12 02:21:35 +0000, ImStillMags said:

> On Wednesday, March 11, 2015 at 4:38:45 PM UTC-7, sf wrote:
>> On Wed, 11 Mar 2015 15:13:12 -0700, "Paul M. Cook" >
>> wrote:
>>
>>> OK so today was day 1. Used the freshest eggs the store had, Eggland's
>>> Best> > Grade A extra large free range brown. I did the swirl, being
>>> careful to> > consider the corealis affect. The eggs went in before
>>> that for 10 seconds.> > Dropped it into the water carefully and I got a
>>> mess. Pushed it all> > together with a spoon and it looked like hell.
>>> Made another one. Better> > but now the other egg is cold. Dunked the
>>> two together to warm up. Served> > on EMs with CB and HD. One egg
>>> yolk was firmer than the other.
>>>
>>> Needs more work. Will try vinegar tomorrow.> >> I'd try the coddling
>>> technique first. I've used vinegar and no
>> vinegar and there's no difference in the way the white holds together.
>
>
> OK. At the restaurant we poached a huge amount of eggs for sunday
> brunch. We used a large pot of water WELL SALTED. Just at an almost
> boil, a very good simmer. Put the eggs in one at a time after cracked
> and into a small bowl. Removed them with a slotted spoon when the
> whites were just firm, and put them in a large bowl of ice water till
> service. At time of service they went into a pot of simmering water
> for a minute and then onto the eggs Benedict or whatever dish they were
> on.
>
> They were always perfectly cooked, whites firm, yolk runny. They held
> their shape, no problems. We never used vinegar, only very well
> salted water.

Interesting. Kenny Shopsin of Shopsins says in his book Eat Me, that
he uses no vinegar, he also cooks a lot of them all day long and I
believe he uses salted water. Me, I don't get those results cooking
one or two every week or so. With vinegar they hold their shape.
Maybe it's the water, maybe it's the sale, maybe it's the vinegar maybe
it's the waning of the moon: When I use water with no vinegar they go
to hell, with vinegar they don't.

If you're reading this: Your mileage varies.
--
Food good! Fire BAD!! - Frankenstein's Monster